Out of sight, out of mind

Jenny's post earlier today about the Le Creuset factory to table online sale sent me scurrying to the LC website in a flash. Thanks to generous friends and my own efforts in finding good deals on LC and Staub, I have a better-than-average collection of enameled cast iron cookware. Nevertheless, I figure there is always room for another pan in… read more

Le Creuset Factory to Table Online Sale

Yesterday, I shared our promotion to win a lovely 5.5-quart Dutch oven in Le Creuset’s newest color artichaut. Today, my friend Robin shared a link to Le Creuset's first-ever online Factory to Table sale. There are some incredible deals to be had! For instance, the 9-quart Dutch oven above is only $261 during this sale! In addition, there are four pages of… read more

No World’s 50 Best ceremony in 2020

Usually during this time of year we are sharing news of cookbook award nominees and winners, along with other food industry awards. This year, however, everything seems to be in limbo. IACP is postponing their awards ceremonies, the James Beard Foundation hasn't even released its list of nominees, and now we learn that there will be no ceremony until at… read more

Le Creuset Dutch Oven and Melissa Clark’s Dinner in French – Giveaway

Enter our US giveaway to win one copy of Melissa Clark's Dinner in French: My Recipes by Way of France (provided by Eat Your Books) and one 5.5 quart Dutch oven in Le Creuset's newest color artichaut provided by the French cookware manufacturer. Melissa Clark recently took time out of her packed schedule to answer a few questions in our… read more

Food news antipasto

With more of us cooking at home than ever before, I thought it would be a good idea to focus on the basics this week. First up is a guide from The L.A. Times on how to roast vegetables. It provides advice on how to adjust oven temperatures and times for different sizes and densities of vegetables. Jim Dixon, who… read more

Canelés, friands, baking cookbooks and things that bring me joy – Part I

As you can ascertain from the photo below, I had intended to do a post on canelés and all things baking before Valentine's Day. It was right about then that things went haywire and shortly thereafter the pandemic took over. Many people are baking and trying new things and I wanted to share a few things that bring me baking… read more

Cooking with supermarket rejects

Visits to the grocery store take on a completely different vibe these days. Staples like flour, spaghetti, and eggs are in short supply, although some aisles of the supermarket are completely stocked. If you are clever and can afford to take a chance on unusual ingredients, you can make good use of the items everyone else is overlooking, says Australian… read more

This week: Pizza crust and two-ingredient dough recipes, cooking tips, cookbook previews and more

This week I thought I would feature Hot cross bun recipes (online recipes) but with the scarcity of yeast and other baking supplies and with Darcie just featuring Easter and Passover recipes in our monthly newsletter (check your inboxes) or find the newsletter archive here, I rose to the occasion and switched gears. (Forgive the puns, I'm getting a little… read more

Farmers markets go virtual

In addition to chefs, servers, dishwashers and other employees, farmers are caught up in the closure of restaurants across the US. Many small farmers sell directly to restaurants in addition to running CSAs or particpating in farmers markets. Due to social distancing concerns, some farmers markets are going virtual, offering direct to consumer shipments of produce, grass-fed beef, and free-range… read more

Food safety tips

A lot of us are suddenly making more meals at home than ever before. Most of us are hunkering down in our homes and only venturing out for necessities like groceries. In nearly all areas of the US, people are still able to go to the grocery store (even if some staples are rarely in stock), but even these necessary… read more

Chef Floyd Cardoz dies at age 59

We received the sad news today that celebrated Chef Floyd Cardoz, owner of three acclaimed NYC restaurants and the author of two well-regarded cookbooks, has died due to complications of Covid-19. As news of his death spread, people reflected on Cardoz's trailblazing career. The Splendid Table's Francis Lam tweeted: "Utterly stunned and heartbroken by the loss of Floyd Cardoz. A… read more

Eater’s list of the best cookbooks of the season

The lists of new cookbooks to add to your wish list keeps growing. This version, featuring fifteen volumes, comes from Eater. You will see many of the same books that Jenny included on her recent list of the best spring cookbooks such as Dinner in French: My Recipes by Way of France by Melissa Clark and Falastin: A Cookbook by… read more

March 2020 EYB Cookbook Club Summary

We have a helpful community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club where we share our successes and fails in cooking and baking from specific cookbook titles. This month we’ve been cooking from the following titles: Main Selection: Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains or Half Baked Harvest Super Simple: More Than… read more

The top 10 breads in the world

Although I will happily eat a burnished baguette, a slice of sourdough, or a puffy pita, I'm a sucker for a pillowy, soft white sandwich bread. I'm sure everyone has their favorite bread, but few people are willing to state what they believe to be the top 10 breads in the entire world. But Tim Carman of The Washington Post… read more

March 2020 New Cookbook Review

With the world in a state of flux, I have been able to distract myself (as much as possible) in the world of cookbooks. Recently I prepared my Best Cookbooks of Spring and I am always scouring the internet for new cookbook releases. The looking forward to 2020 cookbooks post provides an outline of what this year has in store for… read more

Food news antipasto

People are probably tired of hearing about the coronavirus, but the severe fallout keeps making headlines. One that might be interesting to our Members is that the sun may be setting on California's beloved Sunset Magazine. Due to a drop in advertising, the publication is laying off workers and its future is now in doubt. Restaurants around the world are… read more

Weighing the options, is this recipe egg worthy?

As we shared in our weekly roundup, many folks are looking to bake during this pandemic. In that article, we shared ideas for cultivating your own yeast, sourdough and other ideas for bread. I am fortunate and have a larder filled with flours, sugars, yeast and every baking ingredient known to man. I have been able to find eggs and… read more

Harbinger of the season

Spring has sprung here in the northern latitudes, and signs of the season are literally popping up all over. Yesterday I went outside to enjoy a breath of fresh air, and while the air was still chilly, the sun shone brightly and small sprigs of green could be seen in a few spots in my garden. Approaching one of these… read more

This week: Bread recipes, how to cultivate your own yeast, sourdough starter and more

Certainly, we can all agree that the past weeks have been taxing. Fear of what the future holds and social distancing is a difficult pill to swallow in 2020. I posted recently on social media that this will be the time when everyone learns to bake bread. Twenty or thirty of my friends shared photos of their bread-related baking on… read more

Now is the time for complicated projects

A great number of people who normally work in an office are currently working from home. Others are staying home for less fortunate reasons, such as layoffs and store closures. In both scenarios, a lot of us have a little extra time on our hands, and also could use a little positive distraction. Perhaps now is the time to jump… read more

Quick Bites: Melissa Clark

While I finish up a special giveaway celebrating Melissa Clark's new title Dinner in French: My Recipes by Way of France along with a Dutch oven from LeCreuset (see below), I thought it would be the perfect time to share our latest Quite Bites featuring Melissa. Melissa Clark is a food columnist for the New York Times Food Section, where… read more

How to support local businesses (including cookbook stores)

The restaurant industry is reeling during this chaotic time. Also feeling the pinch are independent booksellers, many of which have been forced to close their doors as cities institute strict policies on which stores can remain open during the pandemic. Many stores and restaurants are shifting how they do business in order to stay afloat, as most of them operate… read more

If you watch one video, watch this.

We know what an amazing man José Andrés is as evidenced by his endless work to feed those in need. He fed workers during the government shut down, the work he did in Puerto Rico was unparalleled (We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time), and recently he set up in Oakland… read more

Food websites offer free access

As more and more of us are staying home due to the coronavirus outbreak, people will be reversing the trend of eating out and will be making their own meals. Some of us are more accustomed to doing a lot of cooking at home but others will struggle. And after a few days, even those of us who like cooking… read more

Jenny’s Best Cookbooks of Spring 2020

We are all looking for some semblance of normalcy during this difficult time. I will continue to write and share about cookbook news in the hope that it brings our members some distraction. We are all in this together. I suffer from an affliction which many of you can relate to - I obsessed about cookbooks. I am continually updating… read more
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